Caramelized Onion & Gruyere Bread Pudding

Name: Caramelized Onion & Gruyere Bread Pudding
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 12 4 oz. ramekins, 12 serving(s)
Ingredients: 3 tablespoons butter; 6 yellow onions, peeled and sliced; 2 cups grated gruyere cheese; 4 teaspoons roasted garlic; 1 tablespoon chopped fresh parsley; 2 teaspoons dried thyme; 5 large eggs; 2 cups whipping cream; 1 cup milk; 1/2 cup grated parmesan cheese; 3/4 teaspoon salt; 1/2 teaspoon ground pepper; 6 cups cubed crustless bread or 6 cups brioche bread; salt and pepper

Submitted by Judikins

"A friend served this for Christmas dinner with a huge beef roast--I thought I'd died and gone to heaven. This rich bread pudding is the ultimate comfort food. She said it comes from a William-Sonoma cookbook she has. This is truly a fabulous experience."

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Ready In:: 1hr 45mins
Ingredients:: 14
Yields:: 12 4 oz. ramekins
Serves:: 12

ingredients

3 tablespoons butter
6 yellow onions, peeled and sliced
2 cups grated gruyere cheese
4 teaspoons roasted garlic
1 tablespoon chopped fresh parsley
2 teaspoons dried thyme
5 large eggs
2 cups whipping cream
1 cup milk
¹⁄₂ cup grated parmesan cheese
³⁄₄ teaspoon salt
¹⁄₂ teaspoon ground pepper
6 cups cubed crustless bread or 6 cups brioche bread
salt and pepper

directions

Preheat oven to 350°F.
Lightly butter 8x8x2" glass baking dish, or 12 individual 4 oz. ceramic ramekins.
Heat butter in a heavy large pot over medium heat.
Add onions, garlic, parsley and thyme and saute until onions are tender and lightly browned.
Remove pot from heat and season mixture to taste with salt and pepper.
Whisk eggs, cream, milk, 1/4 cup Parmesan, Gruyere, salt and pepper in a large bowl to blend.
Add the bread cubes and allow to stand 10 minutes.
Stir in the sauteed onions.
Transfer to prepared dish or ramekins.
Sprinkle with the remaining Parmesan.
Place the dish or ramekins in a hot water bath, cover with aluminum foil and bake until the pudding is browned, puffed and set in the center (about 1-1.5 hours). Remove foil and allow the tops of the puddings to color.
Serve warm.

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Reviews

Note: I'm rating this 4 stars taking into account the changes I note below. I wish I had a photo, because the way this puffed up and browned by the time it was finished baking was beautiful! Five stars for presentation. In terms of flavor, there are few changes I suggest. Onion flavor was a bit strong for me and the caramelly sweetness overpowered the gruyere. Consider reducing (by up to half) the onions, and use small ones. Also, I reduced the amount of thyme to 1.5 tsp (I also left out the parsely because I forgot to buy it). Fianally, this makes an extremely moist pudding-- too moist for me. I would increase the bread to 8c (I used a mix of rustic white Italian and Challah, which is a little sweet like brioche, and left half the crusts on for some texture) to absorb a bit more of the liquid. Makes great leftovers, too!

Malphasaurus

RECIPE SUBMITTED BY

Judikins

Tucson, Arizona

I'm a Midwesterner, turned Northwesterner for 30 years and finally a Southwesterner. I retired in 1995 and have had time to enjoy, even more, the things I love, like cooking and entertaining special people in our home--family and good friends. Fortunately, my husband enjoys cooking too (one pot meals), so he relieves me a few times a month.

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